Khe-Yo's Beef Jerky

Khe-Yo's Beef Jerky
Staff Writer
Beef Jerky
Khe-Yo
Beef Jerky

At Marc Forgione's Khe-Yo in New York City, chef Soulayphet Schwader is starting the trend of featuring beef jerky on his menu. He shares his stellar recipe with us. 

50
Servings
95
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5  Pounds  top round sirloin, cut along the grain into strips (approximately 1 inch thick by 4 inches long)
  • 1/4  Cup  fish sauce
  • 1/2  Cup  sugar
  • 1/2  Cup  oyster sauce
  • 1  Tablespoon  coarsely ground black pepper
  • 2  Tablespoons  garlic powder
  • 10  cloves garlic, slightly crushed
  • 1  Tablespoon  salt

Directions

Mix all of the ingredients together and marinate beef for 24 hours. Preheat oven to 250 degrees. Lay strips on a rack over a sheet pan and place in oven with the door cracked open. Rotate the pan every 15 minutes for 1 to 1 1/2 hours or until the jerky is dry. Heat 1 1/2 cups of oil in a large pan and fry the jerky on medium heat for 2-3 minutes. Remove from oil and coat with sesame seeds.
 

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
1g
4%
Cholesterol
35mg
12%
Carbohydrate, by difference
2g
2%
Protein
14g
30%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
9mg
1%
Choline, total
38mg
9%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
4mg
29%
Phosphorus, P
131mg
19%
Selenium, Se
13µg
24%
Sodium, Na
64mg
4%
Water
31g
1%
Zinc, Zn
2mg
25%

Beef Jerky Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Jerky Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.